Brown Butter Mocha Brownies
Fudgy Brown Butter Mocha Brownies topped with a fluffy coffee whipped cream frosting. Rich, chocolatey, and easy to make, they're perfect for any occasion.
Ingredients
For Brownies:
- 160 g Unsalted butter (≈ 11 tbsp / just over 1 ⅓ sticks)
- 133 g Granulated sugar (⅔ cup)
- 133 g Packed brown sugar (⅔ cup)
- 3 Large eggs
- 90 g All-purpose flour (¾ cup)
- 70 g Sifted unsweetened cocoa powder (¾ cup) ,
- ½ tsp Sea salt
- Instant coffee (1 tsp dissolved in 1 tsp hot water)
- 1 tsp Vanilla extract
- 90 g Chocolate chips / chunks (optional, ½ cup)
For Mocha Frosting:
- 120 ml Heavy cream (½ cup)
- 1 tsp Instant coffee powder
- 1 tbsp Sugar (adjust to taste)
Instructions
- Whisk together the eggs, granulated sugar, and brown sugar until combined and slightly thickened.
- Brown the butter in a saucepan over medium heat until golden and nutty. Remove from the heat and whisk in the cocoa powder until smooth. Cool completely.
- Stir the cooled brown butter mixture, vanilla extract, and dissolved coffee into the egg mixture.
- Fold in the flour and salt until just combined. Stir in chocolate chips if using.
- Spread the batter into a lined 8×8-inch (20 cm) baking pan and bake at 175°C (350°F) for 28–30 minutes, or until a toothpick comes out with moist crumbs. Cool completely.
- Whip the heavy cream, coffee powder, and sugar until soft peaks form.
- Spread the frosting over the cooled brownies, slice, and serve.